Process for promoting calcium absorption

ABSTRACT

Chewy confectionery products, and processes for producing said products, are provided as delivery systems for minerals such as calcium. The carbohydrates of the fortified confectionery products comprise at least one reducing sugar and one non-reducing sugar in a preferred ratio of about 1;0.2 to about 1:1 reducing sugar: non-reducing sugar. The chewy confectionery products offer a matrix for about 0.2 wt. % to 45 wt. % of a fortifying component while maintaining a smooth and soft texture.

FIELD OF INVENTION

This invention relates to confectionery delivery systems for nutrients.A process for preparing nutritional confectionery products is alsoprovided.

BACKGROUND

Vitamin and mineral supplements often provide fortification otherwisenot present in regular dietary intake. The supplements may be deliveredin a variety of known forms, such as by tablet, capsule, powders, ediblefood products and so on. Regardless of the number of delivery systemsavailable, there is a continuing need to provide alternative forms ofsupplements that are appealing, and therefore increase the likelihood ofcompliance to those in need of ingesting such supplements. Confectionerybased supplements are appealing because they provide good tastingdelivery systems.

One of the problems associated with preparing acceptable deliverysystems for minerals and vitamins, particularly confectionery deliverysystems, is obtaining a product with an acceptable taste, stability, andtexture. Undesirable organoleptic characteristics, such as pasty, dry,dusty, chalky, bitterness and aftertaste are problematic in deliveryminerals and vitamins in an edible matrix, particularly a chewablematrix. For example, a common occurrence in preparing a calciumfortified confectionery is that the product tends to taste chalky orgritty. Additional challenges in preparing good tasting supplements isthat the solubility or strong flavor of the vitamins and/or mineralsmake it difficult to sustain a good taste throughout the eating process.

Further, when fruit flavored chews are made, particularly those withcitric acid, the confectionery products may have a strong acidic, sourflavor or aftertaste. Further still, when the fruit chew employs an acidcomponent, the calcium used to fortify the chew may react with the acidcomponent to form a gas thereby impairing undesirable characteristicsfor the end product confectionery or prematurely react during productmanufacture.

Within the area of fortification, the relationship between certainvitamins and minerals and bone mineral content and associated bone loss,formation, and/or restoration continues to generate much interest.Providing a delivery system having an acceptable matrix to delivervitamins and minerals specific to the area of bond content would beparticularly desirable.

As used herein, weight percentages (wt. %) are based on the total weightof said confectionery composition.

SUMMARY OF INVENTION

The above-described problems and needs have been solved with thediscovery of a chewy confectionery composition comprising from about 0.2weight percent (wt. %) to about 45 wt. % of a fortifying componentcomprising a vitamin source, a mineral source, or a mixture thereof;from about 3 to about 18 wt. % of a fat; from about 40 wt. % to about 70wt. % of a carbohydrate comprising at least one non-reducing sugar andat least one reducing sugar, wherein said reducing sugar: non-reducingsugar ratio ranges from about 1:0.2 to about 1:1. Also provided is achewy confectionery comprising from about 0.2 wt. % to about 45 wt. % ofa fortifying component, from about 3 to about 18 wt. % of a fat; fromabout 40 wt. % to about 70 wt. % of a carbohydrate comprising from about10 to 50 wt. % of an oligosaccharide, a polysaccharide or a mixturethereof and from about 50 to about 90% of a monosaccharide, adisaccharide, or a combination thereof. The matrix of the confectionerycomposition provides a method of delivering vitamins and minerals in amanner that retains the desirable characteristics for a confectionerysuch as good taste, good texture, and substantially no aftertaste.

In a preferred embodiment, from about 2 to about 32 wt. % of a calciumis employed in the fortifying composition. In yet another preferredembodiment, the confectionery is prepared using an encapsulated citricacid that provides a fruit flavored chew. In addition to providing acomposition capable of incorporating high percentages of a fortifyingcomposition, also provided is a process improvement for the preparationof a confectionery composition incorporating calcium. In particular,said process comprises the steps of cooking a confectionery comprisingfrom about 3 to about 18 wt. % of a fat; from about 40 wt. % to about 70wt. % of a carbohydrate comprising at least one reducing sugar and atleast one non-reducing sugar present in a ratio of reducing sugar:non-reducing sugar of from about 1:0.2 to about 1:1, and from about 0 toabout 10 wt. % of a protein to form a precooked mass and thereafteradding to said precooked mass said fortifying component comprising fromabout 0.2 to about 45 wt. %. All weight percentages used herein arebased on the total weight of the complete confectionery composition.Advantages presented with the fortified confectionery include obtaininghigh levels of fortifying components in the confectionery withoutcompromising taste and texture. The preferred products are soft withoutexhibiting stickiness and do not taste chalky or gritty.

DETAILED DESCRIPTION

As used herein, dextrose equivalent (DE) is defined as the percent ofreducing sugars on a dry basis calculated as dextrose. As familiar toone skilled in the art, glucose (or corn) syrups are formed by reactinga starch with an acid and/or enzyme. The DE is a measurement of thedegree of hydrolysis that starches undergo to yield different DE syrups.As used herein, glucose and dextrose are used interchangeably. Standardcorn syrups are defined as having about a DE value of approximately 42.Syrup processed to have a “high” DE using has a value of approximately65 DE. The higher the level of DE in a carbohydrate component, thesweeter the ingredient. With the sweetness factor, the high DEcarbohydrates may also contribute to negative product characteristics,such as, greater tendency to crystallize (could lead to a product defectif there's too much or too big of a crystal formulation); less viscosity(could lead to a product that is too sticky, inability to hold form);tendency to brown (could lead to flavor problems and colorationproblems); tendency to be more hygroscopic (could lead to product thathas too much crystallization); and so on. A “reducing sugar” is definedas a sugar which can chemically react with a special copper reagentknown as Fehlings solution (alkaline solution), whereby the “reducing”sugar will reduce this copper solution to copper oxide (cuprous oxide).A “non reducing sugar” is defined as a sugar that will not react withthe special copper reagent. Sucrose is an example of a commonnon-reducing sugar. Corn syrups, fructose and milk sugars are examplesof reducing sugars.

Typically, in caramels, toffees and other chewy confectionery products,the carbohydrates are 1 part reducing sugars and 1.2 to 1.4 partsnon-reducing sugar (sucrose). Unexpectedly, in the present invention,the conventional ratio of carbohydrates does not work well because theyprovide a product that is too hard and grainy in texture. On the otherhand, too high of a ratio of reducing sugar to non-reducing sugar willprovide a confectionery having a texture that is too sticky and runny.Accordingly, large-scale manufacture of the fortified chew was foundtechnically unfeasible.

The carbohydrates used in the invention may be selected from any sourcecommonly used in the art of preparing confectionery products (see, e.g.Food Technology, March, 1991, pp. 148-149, hereby incorporated byreference). More particularly, the carbohydrate preferably has at leastone reducing sugar and at least one non-reducing sugar. The carbohydratepreferred may also be defined as comprising from about 10 to 50 wt. % ofan oligosaccharide, a polysaccharide or a mixture thereof and from about50 to about 90% of a monosaccharide, a disaccharide, or a combinationthereof. Sugars falling into the category of monosaccharide,disaccharide, etc. are readily ascertainable by one skilled in the art(see, e.g. Food Technology article cited herein). More preferably from20 to 50 wt. %, most preferably from 22 to 36 wt. % of the carbohydrateis selected from oligosaccharides, polysaccharides and mixtures thereof.The ratio of the reducing sugar: non-reducing sugar is preferably fromabout 1:0.2 to 1:1, more preferably from 1:0.3 to 1:0.8, and mostpreferably from 1:0.3 to 1:0.4. In addition to the reducing andnon-reducing sugars, the carbohydrate fraction of the confectionery mayinclude other carbohydrate components such as lactose, maltodextrin andthe like (which will permit formulations having fewer calories). Moreparticularly, various corn syrups (starch hydrolysates), polydextrose(polymer of dextrose with sorbitol and an acid), sucrose, dextrose,fructose, lactose, maltose, brown sugar, cane sugar, and beet sugar;invert sugar; sugar alcohols (sorbitol, maltitol, mannitol, xylitol),honey; lycasin and mixtures thereof may be selected as the carbohydratecomponent. More preferably employed is at least one reducing sugarselected from corn syrup (24 DE to 65 DE), high fructose corn syrup,corn syrup solid, high maltose corn syrup, fructose, invert sugar, andmixtures thereof is employed with at least one non-reducing sugar (suchas sucrose and the like) is used. In addition to the non-reducing andreducing sugars, artificial sweeteners may also be used as sweeteningagents, such as aspartame, saccharin, lactitol, sucralose, acesulfame-K,stevia; Neohesperidine DC, cyclamates and the like. Particularlypreferred carbohydrates are sucrose (the non-reduced sugar) combinedwith reducing sugars described in Table 2 below. TABLE 2 PreferredSources of Reducing Sugars High Maltose High Corn Syrup - Corn Syrup -Corn Syrup - Fructose 42DE 62/63 DE 42 DE Corn Syrup Fructose X X X X XX X X X X X X X X X X X X X

As described in the Table 2, the non-reducing sugar, preferably sucrose,may be combined with various combinations of reducing sugars selectedfrom the following combinations: (1) a corn syrup having a DE of 62/63with a high maltose corn syrup having a 42 DE, (enzymatically treatedcorn syrup resulting in the production of a maltose); (2) a corn syrup(42 DE) and fructose; (3) a high maltose corn syrup (42DE) with a highfructose corn syrup; (4) a corn syrup (42 DE) and a high fructose cornsyrup; (5) a corn syrup (62/63 DE), high maltose corn syrup, and a highfructose corn syrup; (6) a corn syrup (42 DE) and a corn syrup (62/63DE), and a high fructose corn syrup; (7) a corn syrup (42 DE) and a cornsyrup (62-63 DE).

The confectionery is defined as having at least about 40 wt. %carbohydrate. Preferably from about 40 wt. % to 70 wt. %, morepreferably, from 50 to 60 wt. % of the carbohydrate is employed in theconfectionery.

Provided is a chewy, semi-solid confectionery having a matrixappropriate for a delivery of any number of combinations of mineralsalts and vitamins. The inventive confectionery delivery systemoptimally has from about 4 to about 10 wt %, and preferably between 6and 8 wt. % moisture. The water activity (Aw) of the confectionery isbelow approximately 0.65, preferable between 0.4 to about 0.55.

As used herein, water activity, Aw, is defined as equal to EquilibriumRelative Humidity (ERH) divided by 100. ERH is the state of equilibriumstate at which the confectionery product neither absorbs nor losesmoisture to the environment. In the confectionery, the ERH is influencedby the composition of the syrup phase, particularly the water contentthereof, and may be present as free or bound water. The free waterinfluences the storage capabilities of the confectionery which couldresult in undesired crystallization of the confectionery during storage.

The composition may be processed in any standard candy making machinery,either in a batch process using open pan cooking or in a continuoussystem. In a continuous system, preferably the basic mix is caramelizedand other ingredients added thereafter. The cooked mass may then bepoured onto a cooling table, cut and further processed on a standardcaramel wrapping machine. The candy may be further processed in anyacceptable commercial form including bars, rolls, individually wrappedpieces and so on. The physical characteristics of softness preferably donot interfere with individually wrapping the confectionery products.Wrapping materials may be selected from any known, non-reactive materialused in the food industry. The composition may be formulated using knownflavor technology (natural, artificial, and nature identical) includingpreparations as a caramel, chocolate or fruit flavored chew. The caramelflavor may be contributed to the confectionery naturally during thecooking process or commercially by adding caramel powders, dairyproducts (e.g., milk crumb) and/or other flavoring infreidents. Cocoabutter, cocoa, cocoa liquor, chocolate flavor, and mixtures thereof areparticularly useful in providing an acceptable tasting chocolateconfectionery. For fruit flavored confectionery products, flavor may beprovided by encapsulated citric acid and optionally additional fruitjuices and/or fruit flavoring commonly used in food technologies.

Advantages presented with the inventive confectionery are that theconfectionery products are highly stable as well as good tasting.Unexpectedly, in one embodiment, calcium fortification provided in theamounts described herein creates a type of matrix that allows for thecandies to hold their form at high temperature and high humidityconditions. Further, the confectionery compositions stay soft for alonger than expected time when tested at high temperature and lowhumidity. Additionally, crystallization of product is lower thanexpected when the compositions are evaluated under Differential ScanningCalorimetry (DSC) and Dynamic Mechanical Analysis (DMA).

According to the invention, the fortified confectionery shows minimaltextural changes when exposed to extremes in humidity and temperature.The confectionery is considered commercially desirable because meltingand hardening of the confectionery are avoided during the standard shelflife of the product. As used herein, crystallization is unacceptable ifit is present in such a quantity as to manifest a textural (harder) andmouthfeel (gritty) change in the product. Above 35 microns, the crystalsin the product will appear coarse to the palate. Temperaturefluctuations generally induce crystallization. According to theinvention, preferred embodiments showed acceptable crystallizationlevels (substantially no crystals above 35 microns) when theconfectionery samples were subjected to two heat/cool cycles at 37°C./20° C. and 95° C./35° C. for 5 days (as measured DSC and DMA).

Further, preferred embodiments stay “intact” (no weeping) and maintainrigidity when tested for at least about a two-week period at an ambienttemperature (25° C.) and high (85%) relative humidity (RH). Whenpreferred embodiments are tested at high temperature (37° C.) and high(85%) relative humidity (RH) for at least about two-week period, theconfectionery stays “intact.” Although the confectionery may becomesofter at those adverse conditions, it has the capability to revert backto its original when equilibrated back to ambient conditions. Also, whenpreferred embodiments are exposed to high temperature (37° C.) and low(33%) RH, for a period of at least about two weeks, the confectionerycontinues to keep a “soft” texture. In preferred embodiments, theconfectionery has a shelf life of commercial acceptability of at least120, preferably 365, days at room temperature.

The fortifying component may be selected from vitamins, minerals, andcombinations thereof. Preferred as a key component is calcium selectedfrom any source fit for dietary consumption (including combinations invarious forms). For example, acceptable calcium sources include calciumcarbonate, calcium citrate, calcium phosphate, calcium lactate, calciumgluconate, calcium fumarate, calcium aspartate, tricalcium citratetetrahydrate, and mixtures thereof. Further, natural sources of calciummay also be used such as egg shell, oyster shell, milk calcium, andmixtures thereof. Additionally, calcium salt from reaction between anacid and calcium hydroxides may also be used. Most preferably employedis calcium carbonate. Another mineral favored in the fortifyingcomponent associated with bone health is a magnesium source in anyacceptable food grade form, including, magnesium oxide, magnesiumphosphate, magnesium carbonate, and combinations thereof. Other mineralsparticularly well suited as incoiporated in the matrix because ofassociation with calcium metabolism and bone health include copper(cupric sulfate, cupric carbonate, copper gluconate, cupric oxide);manganese (manganese gluconate, manganese sulfate); zinc (zinc chloride,zinc oxide, zinc gluconate), boron (sodium borate), silicon and mixturesthereof. Amounts of these minerals used in the fortifying component maybe adjusted by anyone skilled in the art as long as the amounts do notexceed safety levels. Preferably at least about 10% RDA is included foreach selected mineral. Preferably the mineral sources are in amicronized or ultrafine form, optimally with a media particle size offrom about 2 to about 10 microns.

Any number of vitamins and combinations thereof may also be part of thefortifying component, including various forms of vitamin D (vitamin D3,cholecalciferol palmitate and vitamin D2, ergocaciferol), vitamin A(palmitate), vitamin E (vitamin E acetate, alpha tocopherols), vitaminB1 (thiamine hydrochloride, thiamine monohydrate), vitamin B2(riboflavin), vitamin B6 (pyridoxine), niacin, vitamin B12, vitamin C(ascorbic acid, sodium ascorbate), biotin, folacin, pantothenic acid,vitamin K1 (phytonadione), pantothenic acid, and so on.

The total weight percentage of the fortifying component (mineral andvitamin) that may be delivered in the confectionery matrix ranges fromabout 2 wt. % to about 45 wt. %, preferably from 10 to 45, and morepreferably 20 to 25, based on the total weight of the confectioneryproduct.

The matrix provided by the confectionery is particularly appropriate forthe delivery of minerals and vitamins appropriate for sustaining bonehealth. Preferably the confectionery product is prepared using fromabout 4 to about 32 wt. % of a calcium carbonate (about 95 mg to about750 mg calcium per piece of total composition, piece defined as fromabout 5 to 7 grams). More preferably, the confectionery includes from12.5 wt. % to 32 wt. % calcium carbonate (from 300 mg to 766 mg ofcalcium per piece) and most preferably about 21 wt. % calcium carbonate(about 500 mg of calcium per piece). Also, the preferred composition forbone health supplementation includes a magnesium salt, favored ismagnesium phosphate. When magnesium phosphate is employed as themagnesium salt in the fortifying component, preferably the amount rangesfrom about 3.6 wt. % to about 12 wt. % (40 mg to 200 mg magnesiumphosphate per piece), more preferably from 4.8 to 12 wt. % (40 mg to 100mg magnesium per piece), and most preferably about 6 wt. % (50 mg perpiece).

When the confectionery is formulated as a bone health supplement, inaddition to the calcium and magnesium salts, also provided are vitamin D(preferably D2, D3 or mixtures thereof, most preferably D3) and vitaminK (preferably K1). As both of these vitamins are fat soluble, andtheoretically absorb best when taken with dietary fat, the fatcontaining confectionery matrix is an optimal delivery system for both,particularly vitamin K. Preferably, vitamin D is provided in an amountof from about 50200 IU per piece, preferably 100 IU per piece (e.g.,0.0042 wt. % of vitamin D powder, preferably palmitate powder). VitaminK may be employed in amounts ranging from about 0.0001 wt. % to about0.006 wt. % (about 5 to about 300 mcg per piece); more preferably 0.0003to 0.0008 wt. % (10 to 50 mcg per piece).

In the bone health supplement, vitamin D is selected to promoteabsorption of the calcium as well as for contributing to homoestasis andbone mineralization. As many populations have decreased fats and oilsfrom their dietary intake, there is concern that certain populations arevulnerable to receiving less than the recommended daily allowance forvitamin K. The current Recommended Daily Allowance (RDA) of Vitamin K isbased on the needs for the liver (blood clotting mechanisms) and not onrequirements for bone (extrahepatic needs). Emerging scientific data,however, support a relationship between vitamin K and bone strength andaccordingly provided herein are suggested amounts of vitamin K thatsatisfy a current need in the area of bone supplementation.

According to the invention, the fat is emulsified together with theprotein and sugar syrup during the early stages of preparation,favorably during mixing steps. As cooking progresses, simultaneousdenaturation of the proteins and changes in the sugar entrap the fat ina homogenous fashion across the confectionery matrix. While not wishingto be bound in theory, electron microscopy shows that the supportingmedium in caramels is the sugar phase (due to large percent in theformulation) with inclusion of fat and protein.

Because of the high temperatures of the cooking process, the vitaminsare added only after the cooking steps to prevent degradation.

Other minerals that may be included in a confectionery prepared forsupplements directed to bone health include sources of copper, manganeseand zinc. Cooper may be used in an amount of from about 0.1 to 3 mg perpiece. Manganese may be used in amounts of about 0.25 to 5 mg per piece.Zinc may be used in an amount of about 3 mg to 12 mg per piece.

The fat sources that may be included are those appropriate for makingconfectionery products, i.e., any commercial available fat, or mixtureof any fat, such as, for example, hardened vegetable fat/oil; cocoabutter; milk fat; butter oil, whole butter or any fraction thereof;butter; hydrogenated soybean oils hydrogenated vegetable oils (anysingle source vegetable oil or mixed vegetable oils). The level of fatsused is preferably from about 3 wt. % to about 18 wt. %, more preferablyfrom 3 wt. % to 15 wt. %, and most preferably about 9 wt. %.

The optional protein sources of the confectionery compositions may beselected from any number of known and commercially available sources.For example, the protein may be a milk component such as sweetenedcondensed skim milk (milk solids), condensed whole milk, evaporatedmilk, reconstituted milk powder, protein hydrolysates, milk proteinconcentrate, total milk protein, or mixtures thereof. Alternatively orin addition to the milk component, other sources of protein may be usedsuch as a soy protein; a fish protein; egg protein; or a mixturethereof. Additionally, whey proteins may be substituted as they providea less expensive substitute for milk solids. Whey proteins include sweet(rennet) whey powder, whey protein concentrates or high calciumfractionated whey products. When whey proteins are selected as aprotein, either as the single source or in combinations with otherproteins, it should be taken into account that the whey products aremore reactive in Maillard reactions than other milk proteins. TheMaillard reaction (reaction of the amino groups in the protein and theglycosidic hydroxyl, reducing groups) of the sugars results in a browncondensation pigment that may contribute to flavor and color developmentof the confectionery particularly for caramel, butterscotch or “brown”flavors, but is generally undesirable for fruit or mild flavors.Preferably, the protein source is a nonfat milk based protein.Preferably the protein is employed in amounts from about 0 to 5 wt. %,more preferably from 1 to 5 wt. %, and most preferably from 2 to 4 wt.%.

A stabilizer agent may be added to prevent excessive denaturization ofthe protein which is important in providing texture for calciumsupplements. Stabilizers known in the food industry may be used, such asdisodium phosphate and sodium citrate, in amounts of up to 0.5 wt. %,more preferably 0.01 to 0.5 wt. %, most preferably 0.05 to 0.01 wt. %.

When the confectionery is formulated as a fruit flavored chewy morsel,preferably the flavor component includes from about 0.1 wt. % to 2 wt. %of an encapsulated citric acid (as widely commercially available orwithin the skill of those familiar with the art to prepare). From aprocessing aspect, the encapsulated citric acid is preferable becausethe premature reaction between the citric acid and the calcium source,e.g., calcium carbonate, is substantially prevented by the encapsulationof the citric acid. For example, when the citric acid is notencapsulated, the processing of the confectionery product is difficultdue to the release of carbonate dioxide and subsequent foaming of thepreparation. The citric acid functions to provide tartness of the fruitflavored confectionery products. Further, the encapsulated citric acidsubstantially prevents the inversion of sucrose when it is employed asone of the carbohydrate components. Inversion is the hydrolysis ofsucrose to its component monosaccharides, dextrose and fructose.Increased levels of fructose will result in increased hygroscopicity(defined as tendency to pick up moisture resulting in a sticky orcrystallized product), an undesired property of a confectionery, andthus are preferably avoided by formulation adjustments.

Any number of processes within the skill of one familiar with candymaking may be used for preparing the confectionery. Preferred is aprocess comprising heating said carbohydrate, fat, and optional proteinmixture to form a precooked mass; incorporating a fortifying componentto said precooked mass; and cooling said fortified precooked mass toform a fortified confectionery product. Preferably, a hydrocolloid (suchas, for example, carrageenan, locust bean gum, furcellaran, agar,gellan, or mixtures thereof most preferably carrageenan) is used. Thehydrocolloid, (from about 0.01 to about 0.2 wt. %, preferably 0.08 to0.09 wt. %) is dispersed in an aqueous solution. A portion of selectedcarbohydrate (up to about 1 wt. % of a monosaccharide or disaccharide,most preferably fructose, sucrose or a mixture thereof) may be presentin the aqueous dispersion or alternatively the entire sourcecarbohydrate is added after the initial mixing of the aqueous dispersioncontaining the hydrocolloid. Once the aqueous dispersion has agitated,the carbohydrate (or remaining portion of carbohydrate); milk product(preferably sweetened condensed skim milk) and fat (optionally in a formcontributing to flavor such as cocoa butter) are heated with a foodgrade emulsifying (used in a range of 0 to 5 wt. %, more preferably 0.05to 0.5 wt. %, agent, preferably lecithin or glycerol manostearate) toform an emulsion. The resulting carbohydrate-fat-protein mixture is thenheated to a temperature ranging from about 220′-270° F., preferably230′-245° F. if processing is by a batch open pan cooking to form aprecooked mass. For a continuous manufacture, thecarbohydrate-fat-protein mixture is passed through scraped surfaceevaporators and then transferred to carameliser kettles and cooked atabout 220′-270° F., preferably 230′-245° F. to form a precooked mass. Tothe precooked mass, additional flavors and food grade dyes (such aschocolate liquor, vanilla, food colors, caramel colors, and fruitflavor) may be added. Additionally included to the precooked mass is thefortifying component, preferably a calcium salt, other mineral salts(such as magnesium, zinc, copper, and the like) and vitamins (such aspreferred vitamins D, K, and mixtures thereof). The fortifying componentmay be added in any step, including addition during different steps. Ifthe confectionery is a fruit flavored variety having an encapsulatedcitric acid present, the encapsulated citric acid is preferably added tothe precooked mass once the mixture is slightly cooled (i.e., 175° F. orless).

Any number of miscellaneous ingredients may be included as recognizableto one skilled in the art. For example, any one or a combination of thefollowing may be included: acidulants (citric acid, fumaric acid, lacticacid gluconic acid; or a mixture), VELTOL® flavor enhancer, TALIN®flavor enhancer/sweetner, SALATRIM® reduced-calorie fat, sugar ester,gums, gelatin, carrageenan, cellulose, ginseng, active phyto chemicalssuch as ferulic acid (apples), beta carotene (carrots, sweet potatoes),capsicanoids (peppers), anthocyanidins (berries), bioflavanoids likehesperidin or quercetin (citrus fruits), d-limonene (citrus fruits),isothiocyanates (cruciferous vegetables), s-allyl cysteine and S-methylcysteine (garlic), 6-gingerol (ginger), ellagic acid (grapes, tea),polyphenol catechins (green tea), allyl sulfides (onion family),phytosterols and isoflavones (soybeans), lycopene (tomatoes), curcumin(tumeric) and so on. Colors that may be included may be artificial ornatural. Examples of natural colors are caramel colors which are derivedfrom pure caramelized sugars specific carbohydrates which are heatedwith accelerators such as ammonia. Also vitamins such as beta caroteneor the B vitamins may impart yellow and orange colors which may becompatible with certain confectionery flavors.

It is to be understood that various modifications to the invention willbe apparent to and can readily be made by those skilled in the art,given the disclosure herein, without departing from the scope andmaterials of this invention. It is not, however, intended that the scopeof the claims appended hereto be limited to the description as set forthherein, but rather that the claims be construed as encompassing allfeatures of patentable novelty which reside in the present invention,including all features which would be treated as equivalents thereof bythose skilled in the art to which the invention pertains. It is alsonoted that the examples given herein are intended to illustrate and notto limit the invention.

EXAMPLES

The Table hereinafter provides particularly desirable confectioneryproducts prepared in accordance with the invention. TABLE 1 PREFERREDAMOUNTS OF INGREDIENT PER 100 g OF CONFECTIONERY Fruit FlavoredChocolate Caramel Fat, g  8-12  8-12  8-12 Carbohydrate, g 50-60 50-6050-60 Protein, g 2-4 2-4 2-4 Calcium Carbonate g 12.5-32   12.5-32  12.5-32   Magnesium Phosphate 3.6-12  3.6-12  3.6-12  g Zinc Sulfate, mg0.28-0.34 0.28-0.34 0.28-0.34 Manganese Sulfate, g 0.05-0.40 0.05-0.400.05-0.40 Cupric Sulfate, mg 20-65 20-65 20-65 Sodium Fluoride, mg18.4-73.8 18.4-73.8 18.4-73.8 Silicon Dioxide, g 0.089-0.36  0.089-0.36 0.089-0.36  Sodium Borate, g 0.04-0.12 0.04-0.12 0.04-0.12 Vitamin K1, g0.03-0.05 0.03-0.05 0.03-0.05 Vitamin D, IU  800-2000  800-2000 800-2000 Misc. Vitamins Up to 300 mg Up to 300 mg Up to 300 mg Flavors,color, Up to 5 g Up to 5 g Up to 5 g and vitaminsThese ingredients deliver the following nutrients:

Copper: 0.5-1 mg/piece

Manganese: 1-2.5 mg/piece

Vitamin D: 50-100 IU/piece

Vitamin K: 10-50 mcg/piece.

Zinc: 5-7.5 mg/piece

Magnesium: 30-100 mg/piece

Silicon: 2.5-5 mg/piece

Boron: 0.5-1.55 mg/piece

Fluoride 0.5-2 mg/piece

Example 1

Nine g of a commercially sourced carrageenan was blended with 18 g ofsugar and dispersed into 60 g of water using a Hobart mixer. Two hundredg of corn syrup was added to the above solution and stirred until alllumps were dispersed; then, 2620 g of corn syrup and 2190 g of sweetenedcondensed skim milk were added. Four hundred ten g of cocoa butter washeated to 120′-130° F., and 15 g of lecithin was added with agitation.The emulsified fat was then blended into the above mixture with mediumagitation. After the addition of fat was completed, the speed of themixer was adjusted to the highest level, and the mixture was agitatedfor about 5 minutes to form a good emulsion. The emulsion wastransferred to a kettle with script surface and temperature controldevices and was heated until the temperature reached to 245′-246° F. toproduce the caramel base. Then, 441 g of natural chocolate liquor and 6g of vanillin were added to the above mixture. Four thousand fivehundred g of the caramel base was mixed with 1300 g of calciumcarbonate, 300 g of magnesium phosphate, and 0.3 g of vitamin 1) powder(400,000 UI/g) for about 2 minutes or until a smooth texture was formed.

The product was poured onto a cooling table to form a slab and left atroom temperature and cooled and thereafter processed by cutting intopieces and wrapping.

Example 1a

Carrageenan (4.8 g) was blended with 30 g of fructose, then dispersedinto 20 g of water in a Hobart mixer with thorough agitation, set at aspeed of 2. Then, 200 g of warm (130° F.) high maltose corn syrup and360 g of high fructose corn syrup were added to the above mix andstirred to eliminate lumps, after which sweetened condensed skim milk(438 g) was added to the mixture. Cocoa butter (82 g) was completelymelted at 120°-130° F., lecithin (3 g) was added with agitation. Theemulsified fat was slowly added to the above mixture with the agitatorset at a speed of 2. After completing the addition of fat, the speed wasset at the highest level and agitated to form a good emulsion. Theemulsion was transferred to a kettle with script surface and temperaturecontrol devices and cooked to 235° F. Melted natural chocolate liquor(88 g) and vanillin (1.2 g) were added to the base. Then, 450 g of thecaramel base was placed in a Hobart mixer with the speed set at 1 and130 g of calcium carbonate, 30 g of magnesium phosphate, and 0.025 g ofvitamin D powder (400,000 IU/g) were added and mixed to a smoothtexture.

The product was poured onto the slab and then left at room temperatureto cool and thereafter further processed by cutting and wrapping.

Example 2

Nine g of carrageenan was blended with 18 g of sugar then dispersed into60 g of water in a Hobart mixer and thoroughly mixed. Then, 200 g ofcorn syrup was added and stirred until there were no lumps, after whichthe remaining 2270 g of corn syrup, 2500 g of sweetened condensed skimmilk, 181 g of sugar were added. Three hundred twenty-five g of milk fatand 325 g of hydrogenated vegetable fat were completely melted at120′-130° F., and 15 g of lecithin was blended into the fat. Theemulsified fat was slowly added to the above mixture, with the speed ofthe mixer set at 2. After completing the addition of fat, the speed ofthe mixer was adjusted to the highest gear and agitated thoroughly.

The prepared emulsion was transferred to a kettle with script surfaceand temperature control devices and cooked to 245′-246° F. to produce acaramel base. Then, 4500 g of the base was placed in a Hobart mixer, and1300 g of calcium carbonate, 300 g of magnesium phosphate, 5 g ofcaramel flavor, and 15 g of vanilla flavor, 4 g of 10% brown shade, and0.3 g of vitamin D powder (400,000 IU/g) were added and mixed to asmooth texture.

The product was poured onto the slab and left at room temperature tocool and further processed as previously described.

Example 2a

Carrageenan (1.8 g) was blended with 40 g of sucrose and dispersed into20 g of water in a Hobart mixer and thoroughly mixed. Then, 160 g ofhigh maltose corn syrup (130° F.) and 330 g high fructose corn syrupwere added to the above mix and stirred until no lumps remained, afterwhich 500 g sweetened condensed skim milk was added. 66 g butter and 60g hydrogenated vegetable fat were completely melted at 120′-130° F. andlecithin was added and blended for about 2 minutes. The emulsified fatwas slowly added to the above mixture, with the agitator set at a speed2. After the addition of fat was completed, the speed of mixer wasturned to the highest gear and agitated thoroughly. The formed emulsionwas transferred to a kettle with script surface and temperature controldevices and cooked to 235° F. The heat was turned off, and 450 g of theprecooked caramel base was mixed in a Hobart mixer with 130 g of calciumcarbonate, 30 g of magnesium phosphate, 1.05 g of caramel flavor, 0.35 gof vanilla flavor, 3.5 g natural caramel color, 0.025 g of vitamin Dpowder (400,000 IU/g), and 0.042 g of Vit. K1.

The product was poured onto the slab and left at room temperature tocool and further processed.

Example 3

Carrageenan (2.2 g) was blended with 28 g of fructose and 26 g sucroseand then dispersed into 742 g of warm corn syrup and thoroughly blendedin a Hobart mixer. Then, sweetened condensed skim milk (250 g) was addedand blended to eliminate lumps. Milk fat (64 g) and partiallyhydrogenated vegetable oil (64 g) were melted together at 120°-130° F.,and lecithin (3 g) was added and mixed for 2 minutes. The emulsified fatwas slowly added to the above mixture and thoroughly agitated for about5 minutes to form a good emulsion. The emulsion was transferred to akettle equipped with script surface and temperature control devices andcooked to temperature 235° F. Then, 450 g of precooked caramel base wasplaced in a Hobart mixer and mixed with calcium carbonate (130 g),magnesium sulfate (30 g), 1 g red 40 solution (1%), strawberry flavor (7g), and 0.042 g of vitamin K1, and vitamin D3 powder (400,000 IU/g). Theproduct was poured onto the slab, cooled and further processed.

Example 3a

Carrageenan (2.2 g) was blended with 28 g of fructose and 26 g sucroseand thereafter thoroughly dispersed into 742 g of warm corn syrup in aHobart mixer. Then, 250 g of sweetened condensed skim milk was added andblended. Hydrogenated vegetable fat (91 g) was heated to 120°-130° F.and blended with 3 g of lecithin. The fat blend was added to the abovemixture and agitated thoroughly to form an emulsion which was cooked ata temperature of 235° F. to produce a caramel base. Then 450 g of thecaramel base was blended in a Hobart mixer with 130 g of calciumcarbonate, 30 g of magnesium sulfate, 1 g red 40 solution (1%), 7 gstrawberry flavor, and 0.025 g of vitamin D powder (400,000 IU/g) to asmooth texture. The mixture was cooled to 165° F. or less and blendedwith 10 g of encapsulated citric acid. The product was thereafter cooledand processed.

Example 4

A cellulose gel paste was made by adding cellulose gel (1.5 g) to 92 gof cold water in a high shear mixer for 10 minutes. In addition, amixture of 1.5 g carrageenan, 93.5 g of sucrose, 20 g of fructose, 307 gof sweetened condensed skim milk, and 1.5 g of salt were blended. 50 gof butter, 2.0 g glycerol monostearate (GMS), and 2.0 g of lecithin werepreblended and slowly added to the above mixture along with cellulosegel paste and agitated thoroughly. Then, 200 g of corn syrup 42DE and30.4 g of 62DE corn syrup were added and blended. All of the above mixwas transferred to a kettle with script surface and temperature controldevices and cooked to 245′-246° F. to produce a caramel base. Aftercooking the base, 450 g was transferred to a mixer and blended with 130g of calcium carbonate, 30 g of magnesium phosphate, 0.9 ml caramelflavor, 0.3 g of vanilla flavor, 0.025 g vitamin D3 powder (400,000IU/g), and 0.4 ml of brown shade (5%) solution. The product was pouredonto the slab, cooled and processed.

Example 5

A cellulose gel paste was prepared by adding cellulose gel (1.5 g) to 92g of cold water in a high shear mixer for 10 minutes. In addition, amixture of 1.5 carrageenan, 93.5 g of sucrose, 20 g of fructose, 307 gof sweetened condensed skim milk, and 1.5 g of salt were blended. 25 gof cocoa butter, 2.0 g glycerol monosterate, and 2.0 g of lecithin werepreblended and slowly added to the above mixture along with thecellulose gel paste and thoroughly agitated to form a good emulsion. 200g of corn syrup 42DE and 30.4 g of 62DE corn syrup were added to thismix. Then, the above mix was transferred to a kettle with script surfaceand temperature control devices and cooked to 245°-246° F. to produce acaramel base. After the cooking was completed, 25 g of natural chocolateliquor and 0.6 g vanillin were added and mixed for about 2 minutes.Then, 450 g of caramel base was transferred to a mixer and mixed with130 g calcium carbonate, 30 g of magnesium phosphate, and 0.042 g ofVit. K1, and 0.025 g of vitamin D3 powder (400,000 IU/g). The productwas poured onto the slab, cooled and further processed.

Example 6

A cellulose gel paste was prepared by adding cellulose gel (1.5 g) to 92g of cold water in a high shear mixer for 10 minutes. In addition, amixture of 1.5 g of carrageenan, 93.5 g of sucrose, 20 g of fructose,307 g of sweetened condensed skim milk, and 1.5 g of salt were blendedtogether. 50 g of partially hydrogenated vegetable oil, 2.0 g glycerolmonosterate, and 2.0 g of lecithin were preblended and slowly added tothe above mixture along with the cellulose gel paste at the same timeand thoroughly agitated. Next, 200 grams of corn syrup 42DE and 30.4grams of 62DE corn syrup were added. All of the above mix wastransferred to a kettle with script surface and temperature controldevices and cooked to 245°-246° F. to produce a caramel base. After thecooking was completed, 450 g of base was transferred to a mixer andmixed with 130 g calcium carbonate, 30 g of magnesium phosphate, 10 gencapsulated citric acid, 0.9 ml caramel flavor, 7 g strawberry flavor,0.025 g vitamin D3 powder (400,000 IU/g), and 1 ml of red 40 solution(1%). The product was poured onto the slab, cooled and furtherprocessed.

Example 7

Sixteen g egg protein was mixed with 45 g of sugar and then soaked in 60ml of cold water for at least 2 hours. Then, 90 g of 42DE corn syrup waspreheated to 120° F., added to the egg protein solution, and beaten witha wire whipper for 5 minutes. In addition, a syrup made of 325 g sugar,293 g 42DE corn syrup, and 80 g of water was cooked to 255° F. The syrupwas slowly added to the egg protein solution and allowed to mix inevenly. Next, with the machine still on low speed, a paste of 50 gshortening, 0.5 g of lecithin, 0.5 ml of strawberry flavor, and 1 g ofred 40 solution (1%) was added along with 225 g of calcium carbonate, 12g of magnesium oxide, 0.044 g of vitamin D3 (400,000 IU/g). The productwas poured onto the slab, cooled and further processed.

Example 8

The same as Example 1 except calcium citrate was used in formula.

Example 9

The same as Example 1a, except 240 grams of evaporated skim milk and 332grams of sugar replaced the sweetened condensed skim milk.

Example 10

The same as Example 1 except magnesium oxide replaced magnesiumphosphate.

Example 11

The same as Example 1, but tricalcium phosphate was used.

Example 12

The same as Example 1 with calcium from egg shell.

Example 13

The same as Example 1 except milk calcium was used.

Example 14

The confectionery products of Examples 1 through 13 were cut intoindividually wrapped (foil or wax paper) pieces of from about 5 to 7grams (1″ by 1″). A taste test was administered to a panel. The tastetest results showed acceptable ratings under both the “chalky” and“gritty” characterization.

1-33. (canceled)
 34. A process for promoting calcium absorptioncomprising administering a bone health supplement, the bone healthsupplement comprising from about 95 mg to about 750 mg calcium perpiece; from 40 to 200 mg magnesium per piece, from about 50 to 200 IUvitamin D per piece, about 5 mcg to about 300 mcg vitamin K per piece,from about 3 to about 18 wt. % of a fat; from about 0 to about 10 wt. %of a protein and from about 40 wt. % to about 70 wt. % of a carbohydratecomprising at least one reducing sugar and at least one non-reducingsugar, wherein the weight ratio of the reducing sugar: non-reducingsugar ratio of from about 1:0.2 to 1:1.